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Old 11-10-2011, 08:50 AM   #1
Hoosier1960
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Default UDS Diffuser Question

I am finishing up the build on my UDS. I am debating on whether I should put an option for a diffuser. I have considered getting Weber Flavorizer Bars (stainless pieces of angle iron that are on clearance) and set them on my lower rack in the UDS when I want a diffuser. Any suggestions on this from those that use one? For those that do what height are you putting your diffuser at?
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Old 11-10-2011, 09:05 AM   #2
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I use a foil lined terra cotta saucer. I think the general consensus is to use a 16" size, but my wife happened to have a 12" one, so that's what I used. Works like a champ. I don't specifically recall what height it's at.
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Old 11-10-2011, 09:14 AM   #3
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What I did was put another set of brackets a little above my fire basket and then if I want I can put a grate on it and then a pizza pan to deflect some of the heat. One thing I will say is to not get to big of a pan. If it gets to big you will go through fual a lot faster.
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Old 11-10-2011, 11:08 AM   #4
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I added another grate just above the fire basket that I set my foil wrapped pizza stone on. This makes the temp above the pizza stone much more uniform. There used to be about a 75 degree difference from the center to the outside edge but not so with the pizza stone diffuser. I still don't use a diffuser with butts because I like the flavor created by the grease dripping in the coals.
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Old 11-10-2011, 11:50 AM   #5
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I wrap a 16" pizza pan in foil (for easy cleaning) and just lay it across my firebasket. Seems to work well. There's probably a better way but I'm too lazy to pursue it.
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Old 11-10-2011, 11:58 AM   #6
Rick T
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I have a second grate over the fire basket and use a perforated pizza pan I got for just a few bucks, seems to work pretty good.
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Old 11-10-2011, 12:16 PM   #7
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a flat pizza pan will work
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Old 11-10-2011, 02:33 PM   #8
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I used a diffuser one time and thought it really took away the unique flavor you get from the UDS. I dont think I would ever use one again. As far as temp difference I spread my lit coals out a little more in the basket, seems to help some.
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Old 11-10-2011, 06:34 PM   #9
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I have wondered why when I read of people making or using a diffuser in a drum smoker?
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Old 11-10-2011, 06:45 PM   #10
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I installed a third lower rack in mine just for the purpose of setting a diffuser (pizza pan with some holes drilled in it). You could just as easily set any type of diffuser you want on a lower of two racks...
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Old 11-10-2011, 06:46 PM   #11
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Quote:
Originally Posted by yobtaf View Post
I used a diffuser one time and thought it really took away the unique flavor you get from the UDS. I dont think I would ever use one again. As far as temp difference I spread my lit coals out a little more in the basket, seems to help some.
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Old 11-10-2011, 10:02 PM   #12
Hoosier1960
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I went ahead and drilled the holes for the brackets. I did not want to drill any holes after it is powder coated if I can avoid it. I may never use a diffuser, but I like the option at least. Thanks for all the input!
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Old 11-11-2011, 06:37 AM   #13
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I think a solid diffuser may defeat the fat smoke. Some don't like the direct fat smoke you get with no solid diffuser. IMO a diffuser with holes slows the rise of he heat and spreads it out some. (No scientific study done.) (maybe slows the draft some too.)

Who knows I did it cause it made sense to me and have not looked back. Works for me.
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Old 11-11-2011, 07:28 AM   #14
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I added a diffuser because my center slab of ribs cooked faster than the two on the outside. Problem solved. I only use the diffuser when cooking certain things. I never use it when cooking butts because I like the flavor created by the fat dripping in the coals. I don't think it makes much if any difference in the flavor when cooking ribs or even brisket.
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Old 11-12-2011, 10:48 AM   #15
Hoosier1960
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Thanks Rick T and smokeyw! I really appreciate all the Brethren views :)
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